Spaghetti with Lentil Sauce

A substantial sauce that will stand up to whole wheat pasta. You can use any color of lentil you like- red, brown or yellow- they all add that extra boost of protein. This recipe comes to us from Rich of Greenmaking.

Serves 6

2 cups lentils

30 oz tomatoes, canned or fresh

1 1/2 cups tomato paste

2 1/2 cups water

2 teaspoons salt (to taste)

5 teaspoons dry oregano

1/2 teaspoons black pepper

1/8 teaspoons dried basil

1/8 teaspoons red pepper and/or cayenne

1 clove garlic, minced

1/3 cup olive oil

1 lb whole wheat spaghetti

Clean lentils and put in sauce pan, covering them with water about 1/2 inch above the lentils. Bring to a boil then reduce heat to simmer.

Cover the pot and cook for about an hour, or until lentils are soft, while the rest of the sauce is cooking.

While lentils are cooking, combine tomatoes, tomato paste and water in a large sauce pan. Add salt. Start cooking on medium heat.

The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.